Cook on low for 10-12 hours. Uncover and cook on low for an additional 10-12 hours or until is roughly your desired thickness and most of the liquid has evaporated. Allow to cool completely then pour into the food processor and puree. Pour into clean glass jars. Refrigerate.

Yield: approximately 4 cups pear butter

My thoughts:

Apple butter might be more common but I think this perfectly spiced pear butter is even tastier. It is rich and creamy but dairy free and a great alternative to jam or jelly. I like it on toast, yogurt, English muffins, biscuits, pancakes, oatmeal, rolls, waffles, muffins and I hear it is tasty swirled into cottage cheese. I have some other ideas on how to use it so I should have a new recipe or two that uses pear butter coming soon.

While you can make this on the stove top using using these instructions, the slow cooker is the way to go. No splatter, no stirring, no monitoring, no having to leave the stove on all night. Once made, the pear butter should keep about 2 months in the refrigerator.

Anon-You are welome to try that. I created the recipe to be made as is and haven't tried very possible permutation of the recipe so I really can only say with confidence that making the pear butter this way, with this ingredients is a success.

I haven't tried it with pear nectar so I don't know how it would turn out. I do know some apple butter recipes call for water rather than cider so that might be a possiblity also.

I made your recipe and just finished it tonight. It's absolutely delicious! I couldn't find pear cider so I used apple cider, and it still has the pear flavour, the apple doesn't take over and I think it works very well.The entire process honestly took about 10 minutes of my time. It's all just leaving it for hours.Great recipe, thanks! Now I just have to remember to make a larger batch so I can share it out.

I'm wondering if pear butter would hold up in the freezer, 2 months is a long time... but I'm thinking a double batch and freeze half for later when pears aren't in season. Any thoughts? Does apple butter freeze and would pears be comparable in freezing?